Bodega El Capricho

I have recently visited this restaurant to celebrate my steak loving wife's 30th birthday. Visiting this restaurant is a true pilgrimage and unique experience for any meat lover. The tour of the farm is essential to understanding the true beauty of this experience. Here, you see the ox's comfortably relaxing in the fields. You can see the animals living their lives longer than most other cows, with most only being "sacrificed" after 7 years. It's hard to start with reviewing the meal. This is an exceptional and unforgettable experience. The various dishes revealed beef flavors unlike anything else, without the typical funky taste of dry aged beef. The dishes that stood out to me the most were the ox chop and the cecina. The cecina deserves a special mention for being the epitome of intense concentrated beef flavor. It is highly recommended to buy some and take it home with you. Finally, I've seen many reviews mention the service. While the service may not be perfect or comparable to that of a Michelin star restaurant, it is excellent and friendly. It is a warmer, more hospitable type of service that is apt considering the remote location of this restaurant. Overall, this restaurant is worth special planning as a pilgrimage for any steak lover. It is truly an unforgettable experience.

Amazing food, best steak we have ever eaten. The tasting menu was a great way to appreciate the array of different cuts / preparations. Service was terrible, staff where rude and told us not to have the tasting menu as it would be “too much”, when we said we where having it the waiter rolled her eyes and walked off. The sommelier (Fredrick?) was great though, he was the only person that explained things well and seemed happy we where there. Although the cave is cool, it lacked atmosphere and need a bit of a background music the give it a vibe. I’d still recommend a visit as the food was spectacular, but rude service let the experience down

What can be said! I try to be brief. I arrived around 8pm after driving for many hours from san Sebastian as my last stop. On arrival the place looked closed, but soon i found someone and informed them i wished to dine there if possible. English seemed a problem even though they understood. After waiting 20 mins, which i do not really do, i saw that the chef was giving me a look over from behind the kitchen glass to see if i am worthy to eat there type of look! I thought, wow this place must be really booked up and full that they cant find a table? 2 mins later i get asked to follow one of the staff to a table. Going down some stairs and entering into a cave, which seemed cool for a second, only to notice there was hardly anyone inside. I think i counted 4 tables of 3 and myself! The rest was empty! Then i get presented with a menu, stating that the minimum must be one cut of 1kg of beef/ox with no combination and no alternatives + starters ! So i decided to go for the 1kg of “full flavoured ox” at 170 euros per 1 kg. After a short time i was presented with the cut of 1kg, in my opinion it was 250g of lean meat, 450g of bone and 300g of fat Anyways, i was intrigued to see what the big hype is about the “best stake in the world” so i continued. After a while i was presented with the cooked steak, fat take off to be made “crispy” and the rest presented to me. First bite, im heading crunchy rock salt not ox or beef. After clearing all the excessive salt off, i started to try to find out what the fuss was all about! The green salad of wilted lettuce or the left over tasting potatoes really were not impressive! I continued to eat the meat while i was listing with amusement to the next table who were vowing not to do this again and what a big mistake it was for them to drive from Leon to eat at this place. I held my laughter in as I have the same sentiment… “over hyped, over priced food in the middle of nowhere… not doing this again” after they ordered a lot of meat, starters and wine to wash the excessive salt down with. I simply asked for the bill, the waitress (one of only 2 for the whole restaurant) asked if the food is ok? I answered “ honestly… over salted” This is a perfect example of a place that is over hyped, awarded and rewarded by people who do not know what they are talking about only to create some kind of “elite spot” which this can not compare to the likes of others around the world or even Spain or portugal next door who would put this place to shame in quality and price. I would be surprised if they really survive as a restaurant for another year with this kind of attitude, quality and pricing towards punters! The sad reality they do not do justice to the amazing ox/beef they grow and slaughter for profits. As stated by the next table “over hyped, over priced, wouldn’t do this again”

Since 2016 I have journeyed to El Capricho and each visit renews my awe. José Gordón’s warmth, vision and relentless pursuit of perfection turn a meal into something almost ceremonial. The steak tartare is an immediate showstopper. Perfectly balanced, it somehow manages to be rich, fresh and addictive all at once. The texture is silky yet substantial, and the flavour opens up in waves, each bite making you wonder why all tartares are not made this way. Then comes the roasted bone marrow, an unapologetic indulgence. It arrives glistening, golden and fragrant, crowned with fresh pink grapefruit and a touch of jalapeño. The combination is pure genius, the citrus slicing through the marrow’s buttery depth while the jalapeño adds a sly, lingering heat. It is like velvet meeting fire, a contrast that makes you pause after each bite just to smile. The cured tongue is a quiet triumph. Tender, delicately seasoned and with a gentle smokiness, it melts away before you realise how much you want another slice. And the cecina… paper-thin slices of air-dried beef, deep ruby with marbled edges, that release a wave of umami, smokiness and minerality with every chew. This is not just charcuterie, it is edible history. Then the chuleta. This is where El Capricho becomes legend. A mature working ox, raised with time and respect, dry-aged to perfection, presented in thick slices of lean, juicy meat. The fat is taken away to the grill, transformed into smoky, golden strips that return to the table while you savour the lean. Pairing the two is an experience beyond description, a flavour that is primal and elegant at once, with layers that unfold long after you swallow. Yes, it is on the pricier side. But it is worth every cent, not just for the quality of the food but for the philosophy that underpins it. Here the animal is honoured, tradition is preserved, and flavour is elevated to its absolute peak. They call it the best steak in the world. I cannot say I have tasted them all, but I can say it is the best steak in my world, and the second best is miles away.

If you're an avid food lover, a visit to Botega El Capricho in León, Spain, is an absolute must. My friends and I recently made the pilgrimage all the way from Australia, undertaking a 3.5-hour detour just to experience this renowned establishment, and it was worth every minute. Before dining, we took the opportunity to visit the farm, which is essential for anyone seeking a true paddock-to-plate experience. Witnessing the care and dedication behind the meat we were about to enjoy added an extra layer of appreciation to our meal. From the moment we arrived, the staff, including the owner José Gordon, made us feel welcome. Their friendliness, knowledge, and accommodation truly enhanced our experience. It's clear that they are passionate about their craft and eager to share that passion with their guests. Now, let's talk about the steak. All three of us have dined in some of the world's finest restaurants, but we unanimously agreed that the steak at Botega El Capricho was the best we had ever tasted. The flavor, tenderness, and quality were simply unparalleled. In conclusion, if you find yourself in León, don't hesitate to make the detour to Botega El Capricho. The combination of exceptional food, a warm atmosphere, and a commitment to quality makes it a dining experience you won't want to miss. We're so glad we did!

I never write reviews for restaurants, but my experience dining here last night was so bad in all dimensions that I have to write one. Based on our experience, we wouldn’t recommend this to anyone, especially given the price tag ($391 euro for 2ppl, or $276 without wine) TL;DR, service was really slow (despite only 3 tables with diners in the whole restaurant), staff doesn’t seem to care or have any passion for the job, pushy upselling of menu items, Jose Gordon Selection steak cut was so chewy we didn’t even finish half of it, some food hygenie issues with packing food togo. I’m surprised my experience is so different from the positive reviews and the world’s best steakhouses ranking. More details: My wife and I dined at 8:15pm on a Monday evening, we were surprised only two other tables had diners, and no other customer arrived through our entire meal. Here’s all that went wrong: 1. The wine menu was not given to us until we already ordered food even though we asked for it multiple times. Then it took another 10+ minutes for our wine bottle to arrive, long after our first appetizer was already served. 2. Another reviewer mentioned the waiters strongly pushed you to order more expensive menu options, and we felt the same way. We asked for the premium ox cut ($140/kg), but the waiter insisted that we get the Jose Gordon selection($170/kg) as the ‘premium ox cut’ was from the ‘worst part of the cow’, and the Jose Gordon selection was much more tender and even aged longer. After we told the waiter we are ok with the premium ox cut, they even brought the sommelier over to try to convince us again which I was surprised by. We trusted them and went with the Jose Gordon selection, which ended up being one of the chewiest steaks I ever had (more on that later). The sommelier also upsold us on the wines, I asked for wine recommendations up to 100 euros, and all the wines he recommended were 130-150+. 3. Onto the meal itself. We ordered the steak tartar, carpaccio, 1.3kg of the Jose Gordon selection cut, and the peppers. The tartar and carpaccio were decent, but nothing special warranting the 2x price tag. However the steak was actually worse than other steaks we’ve had in Spain despite the 3x price tag. I found it odd they had the sommelier serve and cut our steak, are there no other staff members? The steak itself was so tough and chewy, it was a jaw workout with each bite. We thought maybe it’s just a specific piece of the meat like that, but we tried all different pieces of the steak, cut it different ways, and it was the same texture. We also didn’t taste anything special from the steak itself, no intense ox flavor. By the end of the meal our jaws were sore, and we didn’t finish half the steak. If this is how the Jose Gordon selection cut is, I can’t even imagine what the ‘premium ox cut’ would be like. 4. At the end of the meal, we had 2 plates of leftovers, the steak and the peppers. When we asked for our leftovers to go, the waitress took our plate of meat and stacked the bottom of the plate of peppers which was sitting on the table directly on top of our meat. This is very unhygienic, and when we pointed it out, they didn’t know it was wrong. Then they packed the peppers with olive oil and the meat together in the same to go container!! Now the meat is sitting soaked in olive oil and mixing flavors with the peppers. Clearly haven’t had any hospitality training. 5. The final insult was asking for the bill. We asked twice, and after 20 minutes of waiting (why is service so slow if there are only 3 tables total dining), we got fed up and went upstairs to the cash register to find someone to pay. When we got there we saw the floor manager walking out the door, get into a car and drive away. In all my years of dining I’ve never seen the manager leave while guests and waiters were still there. Perhaps it was because Jose Gordon wasn’t there that day to supervise, but there was a clear lack of passion and care from the staff that reflected in our dining experience.

Bodega El Capricho is an incredible place and a must-visit for anyone who truly appreciates great food especially meat. Everything here is done with care and precision. The food is perfectly executed, full of deep, rich flavors that show real craftsmanship. We had the ox, beautifully aged and masterfully presented by the chef. From the first bite, you can taste the respect and dedication behind it the meat is tender, flavorful, and easily among the best I’ve ever had. You can feel that this place honors the product and the process from start to finish. Even the vegetables stood out fresh, full of flavor, and prepared with the same attention as the main dishes. The decor and setting where we ate were also remarkable elegant yet authentic, perfectly complementing the meal and adding to the restaurant’s unique charm. A special mention to our waiter, Enrique, who made the experience even better with his kindness, professionalism, and deep knowledge of the menu. He guided us perfectly through the meal and added a genuine personal touch. The atmosphere is warm and welcoming, and the service exceptional from start to finish. I can only recommend Bodega El Capricho, especially for meat lovers. It’s not just a meal it’s an experience worth traveling for.

A place to enjoy At least once in your lifetime. Unique meat experience. We were lucky to visit during the asturian working ox rare event. Meat was served by Jose himself , who talked through the cuts and returned with the most delicious crispy grilled fat. If I had to find room for improvement, I would suggest to change the table ware , because the size of the plates do not fit properly on the table together with the meat.

Una experiencia inolvidable. La mejor carne de buey en España, en verdad es un restaurante que no se puede perder. Todo estuvo excelente. El servicio fue excelente, muy atentos. Finalmente, el ambiente/local fue algo mágico, estaba acogedor y rústico.

Worst experience ever and the way they handled our complaint of being food poisoned left us surprised! We went there for a tour on the 1st of April followed by dinner in the evening. It was a gift to my husband because he turned 50.   We have very much been looking forward to the visit because we saw the documentary and planned our whole trip of 5 days with this as the main highlight. We also booked their hotel for 2 nights.   The tour seeing the animals and the caves with Miriam was a big delight. We really enjoyed ourselves. In the evening we had the big tasting menu. My husband, our daughter and me. It was all very tasty, just not the big steak which was chewy. Because of this my daughter and I did not eat more than a little of this but my husband unfortunately did.   Unfortunately during the night my husband woke up feeling very bad. He was vomiting and having diarrhea. It was very clear that he had food poisoning. The day after we had to drive to Madrid for our flight back home to Mallorca. I am sure you can imagine what a horrible trip that was.   I wrote El Capricho to explain them this as they are a professional restaurant and should handle a matter of this with respect. We waited days and days for an answer. They didn't believe us and in the end send us to their lawyer! I NEVER experienced a service this bad! You should think, being professional they would compensate or at least let us know they were sorry but NOTHING! We are still waiting to hear back from their lawyer but now after months ts clear to us, that they don't care at all unless their clients are happy. Such a shame! Thousands of euros spend and a 50th birthday ruined! We didn't even get an apology.

Very nice restaurant and definitely an interesting experience. Being from the Midwest USA (prime meat country) it would be difficult for me to call this the best steak restaurant in the world and overall quite frankly was a little disappointed. We participated in the tour of the farm, which was fun and quirky. Seeing the aging bodega was cool and understanding the traditions of this particular region really interesting. When we arrived for seating it was a bit of a slapstick comedy as we were circled up and down several sets of stairs, in and out of several rooms, as we were handed off from one person to another. Our server was very pleasant, but did little to describe what was being presented to us through the multiple courses and quickly disappeared once the plate was on the table. Trying to get water was a little bit of a challenge too, despite making it clear this was important to our group. The cave seating and ambiance was really a fun experience. The wine selection focuses on specialized regional / Spanish; wine pairings are not available. The amuse bouse was wonderful and set the bar high for courses yet to come. The cured / aged meats were excellent but the steak selection was flavorful but very chewy and not anywhere near the best of our experience. A good Leon local destination experience but not a culinary experience of a highly touted steak restaurant for the quality received (both food and service) at the high price point.

Well, that was an experience! The beef jerky was excellent, like prosciutto but not a pig. The bone marrow was rich and made me gnaw on the bone to get every last bit of juice and meat. The tartar was powerfully rich and flavorful. The chef's choice aged steak? Intensely flavorful and so buttery rich that I struggled to comprehend it. The flan was excellent for dessert, as good as flan can get. The patatas were as good as fries get. I would skip the jerky and the tartar and go for the steak. My wife did not enjoy the meal nearly as much as I did, though. I believe COVID has harmed her taste buds, so things aren't as intense as they used to be. Maybe 20 years from now, I'll go back?

Its those places that its a strange experience. Quite famous, and weird installation in a underground cellar. Great food, cecina the best ever.... carne tarta super good, tomatoes salad crazy good.... the chuleton premium is very good, aged meat with strong flavors in some parts. If your into food, you should try it.

Most excellent experience, enchanting food, warm hospitality, and charming venue. Utterly delightful

Sometimes you drive for an hour and you regret it, the drive to Bodega El Capricho is not such a drive. As you arrive there appear what look like hobbit holes, which are some kind of party caves that the locals have get together to drink and eat. We enter passing by the kitchen whose counter is piled high with large cuts of beef and a pyramid of tiny button mushrooms. Down some stairs and we are seated in a boothlike alcove carved in to the rock. After a finely crafted gin tonico our starters arrived tiny local mushrooms perfectly cooked along with octopus and potatoes sprinkled with pimenton, both simple yet delicious. Then the reason for the visit, the meat, in our case was a piece of well marbled 7 year old ox meat. The steak which was first presented uncooked, was carved table side. The taste and texture were incredible, deep red, buttery marbling, and deep rich flavor. The sides, fries and watercress salad gave us small breaks before we reutned to the meat. The chef stopped by for well deserved praise. This was worth the drive, everything, service, ambiance, beverages, and food was delightful.